Name: Sour Cherry Chocolate Mousse Cake
Yield: Makes 6 to 8 servings
Ingredients: 3/4 cup sour cherry jam or preserves; 1 tablespoon balsamic vinegar; 2 tablespoons calvados (or other type of brandy); 2 tablespoons hazelnuts, toasted and skins rubbed off; 3 tablespoons sugar; 1/2 cup all-purpose flour; 1/2 stick (1/4 cup) unsalted butter, softened; 2 tablespoons unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 1 teaspoon unflavored gelatin (from a 1/4-oz envelope); 3 tablespoons cold water; 1/2 cup chocolate hazelnut spread such as Nutella (5 oz); 1/2 cup mascarpone (1/4 lb); 1 1/2 cups chilled heavy cream; 2 tablespoons unsweetened Dutch-process cocoa powder; 3 tablespoons sugar; 1/4 cup plus 1 tablespoon heavy cream; 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped; an 8-inch (20-cm) springform pan; parchment paper

Sour Cherry Chocolate Mousse Cake

We are happy to announce that Marla Orenstein has won our February 2006 "Cook the Cover" contest with her delicious variation on our Chocolate-Glazed Hazelnut Mousse Cake.

Marla Orenstein explains her variation:
To me, this rich, heavy chocolate dessert is enhanced with the addition of a complementary tart or sour taste. In this recipe, I have added a new layer—a reduction of sour cherry jam mixed with balsamic vinegar and brandy—between the chocolate shortbread and the chocolate mousse. I find the taste of the whole cake to be more complex and enjoyable as a result.

Cooks' notes:

·Cake, without glaze, can be chilled up to 2 days.
·Cake can be glazed 6 hours ahead and chilled, uncovered

Recipe notes

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